This Burmese semolina pudding is rich and moist in the middle and crunchy on top. It always goes down well at the end of a meal with a splash of cream and if there are any leftovers, have it with a cup of tea the next day.
semolina puddling ingredients
350g semolina (preferably coarse grain)
350g caster sugar
400ml coconut milk
1 teaspoon salt
2 large eggs, beaten
125ml peanut oil
1 tablespoon white poppy seeds
Pour the semolina on to a baking sheet or frying pan and roast over moderate heat or under the grill for 5-10 minutes. Stir frequently until the semolina has turned golden brown. Watch carefully so it does not burn. Remove from the heat and pour into a large saucepan.
Mix in the remaining ingredients, except the poppy seeds. Use a whisk to remove any lumps. Over a moderate heat bring the mixture to the boil, stirring continuously. Soon you will notice the mixture beginning to thicken and at the first sign of bubbles appearing, turn down the heat to the lowest setting.
You need to stir continuously throughout the cooking process. As the mixture becomes thicker, it can be hard work. I find it useful to recruit an extra pair of hands in the kitchen to help. Continue to simmer very gently for 8-10 minutes until the mixture starts to clump together and comes away from the sides of the pan easily.
Pour the mixture into a cake tin or an oven-proof dish, approximately 22cm in diameter, which has been greased with oil. Smooth over the surface with the back of a spoon so it is level. Sprinkle the poppy seeds and place under a hot grill for 8-10 minutes until the top is golden and some cracks appear on the surface. Serve the Burmese semolina pudding at room temperature.
cooking time: 30-40 mins